Danish White Bread

 - Danish Recipe

Directions:
1. Preheat the oven to 220 *C (430 *F).
2. Place a large foil pan on the bottom of the oven as it preheats. 
3. In a mixing bowl, combine all of the ingredients, except for the butter, and mix it together with dough hook on low speed for 8 minutes. 
4. Add the butter, increase the speed to medium, and mix for 8 minutes more. 
5. Let the dough rest for 15 minutes in the mixing bowl with a tea towel to cover the bowl. 
6. Remove the dough from the bowl and shape the dough in a cylinder that fits into your bread pan. (click for video demonstration). 
7. Grease your bread pan (approx 9in) and place the shaped dough into the pan.  
8. Place a tea towel over the dough in a warm place and let it raise for 45-60 minutes or until the dough is about 1 inche (2cm) higher than the tip of the bread pan. 
9. Score the dough has you desire and place the dough on the second to last rack in the oven. 
10. Pour a cup of water into the preheated foil pan then close the oven door. 
11. Adjust the oven temperature down to 190 *C (375 *F).
12. Bake the bread for about 30-35 minutes or until the bread sounds hollow when you tap/slap the bottom of it (removed from the bread pan). 

Notes:
- It is also okay to bake the bread in a pizza oven (stone oven), but if the oven doesn't steam, the breads crust will be matted.
- The preheated foil pan with water is to create the shiney crust on the bread. Another way to accomplish this is to simply spray the raised dough with water right before you bake it. It is not a necessity to have a shiney crust, it is just a preference, the flavor will not change. 
- The raising time is 45-60 minutes when the tempereature is 35 *C (95 *F), but the raising time lengthens as the temperature becomes lower; at room temperature it could take up towards 1 1/2 hours for the bread to raise fully. 

-Packed in a bag, the bread can last for 2-4 days at room temperature, 6-10 days in the fridge, or 4-6 months in the freezer.